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1 cup shelled hazelnuts (also called 'filberts')
1/3 cup red wine or red wine vinegar
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, slightly crushed
1/2 lb. small button mushrooms, cut in half (about 3 cups)
Preheat oven to 350º. Spread hazelnuts on baking sheet and toast in oven until aromatic - about 10 minutes. Rub hazelnuts with a kitchen towel to remove their papery skins. (I scoop up a handful or so at a time and rub them together in the towel.) Chop coarsely and set aside.
Combine red wine/vinegar, oil, salt, pepper, thyme, and fennel seeds in a skillet . Heat over low heat until barely bubbling. Do not allow to simmer. Add mushrooms and heat just until mushrooms begin exuding moisture, about 5 minutes.
Transfer to a bowl and stir in chopped nuts. Cover and refrigerate for at least 2 hours, preferably overnight.
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